Pan-Seared Shrimp Salad with Mango-Lime Dressing

Thanks to a great combination of contrasts, including tartness from lime juice and sweetness from the honey, this colorful shrimp salad explodes with flavor!

Pan-Seared Shrimp Salad with Mango-Lime Dressing Enlarge Image
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12 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
20 mins
Marinate:
30 mins to 1 hr
Cook:
3 mins to 4 mins
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Pan-Seared Shrimp Salad with Mango-Lime Dressing

Ingredients
24
medium fresh or frozen shrimp
1/3
cup olive oil
3
tablespoons lemon juice
1
tablespoon Old Bay® seasoning
1
tablespoon bottled cocktail sauce
1/4
teaspoon garlic powder
1
2
tablespoons honey
2
tablespoons water
1
tablespoon lime juice
1
tablespoon red wine vinegar
1/2
teaspoon poppy seeds
1
8 ounce package Fresh Express 5 Lettuce Mix or Lettuce Trio
1
cup pecan halves and/or chopped pecans, toasted
1/3
cup thinly sliced red onion

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp. Place a large resealable plastic bag in a shallow dish. For marinade, combine olive oil, lemon juice, Old Bay® seasoning, cocktail sauce, and garlic powder in plastic bag, then add shrimp. Seal; turn bag to coat shrimp. Marinate in the refrigerator for 30 minutes to 1 hour.
  2. For dressing, in a blender or food processor combine mango, honey, water, lime juice, vinegar, and poppy seeds. Cover; blend or process until smooth. Divide greens among 4 serving plates. Top with pecans and onion rings.
  3. Heat a large skillet over medium heat. Transfer shrimp and marinade to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Spoon shrimp over greens. Drizzle with dressing.

Nutrition Facts

(Pan-Seared Shrimp Salad with Mango-Lime Dressing)
    Per serving:
  • 518 kcal cal.,
  • 39 g fat
  • (4 g sat. fat,
  • 8 g polyunsaturated fat,
  • 25 g monounsatured fat),
  • 115 mg chol.,
  • 660 mg sodium,
  • 27 g carb.,
  • 5 g fiber,
  • 20 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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